Keema with peas

Step 1

In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside.

Step 2

Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes.

Step 3

Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately.